could use quinoa as a GF sub. for w wheat couscous. and experiment w/ marinara/salsa/coconut milk/veggie broth/seasonings/herbs to make your own flavor of quinoa or rice. replace 1/2-3/4 of water to cook rice/quinoa w/ sauce of choice.

Sally Christensen is a retired cooking instructor at the NEWSTART Lifestyle Program. She has been teaching others how to cook healthfully at NEWSTART, Reversing Diabetes seminars, and local community classes for almost 20 years. Sally was a major contributor and editor of the well regarded NEWSTART Lifestyle Cookbook. She has also done cooking shows for television, reaching audiences across the world.